Opinions on the slice backhand cutting under the ball vs blocking it with slight high to low path? I hit more the later style, my slice more driving the ball with almost volley like technique unlike what I play against which guys use more cutting action and higher spin rate. I can only chop down sharply when dealing with alot of pace and get alot of spin. I assume this is why Federer chops down sharply and he would not be able to do that with a slow pace ball (watch him and Murray exchange slices). Question is when dealing with slow pace ball should I cut under it more to generate more spin or drive/block it with less spin but more penetration? Any tips on generating the higher spin driving slices off slow balls. Or is that trade off one must accept? 2nd question my slice technique is very offensive shot, should I vary technique for defensive shots as I miss more of these. On defense slice I just open racket face and slow down swing.
I often use that technique where my slice is more compact like a volley when I'm returning a serve that's pretty hard. That blocked slice motion is quick and effective because I'm pretty much redirecting the server's pace with decent accuracy. Otherwise I don't have to actually do too much to the ball to make it go.
That idea of cutting under the ball to make a lot of spin is what I think of as a sort of drop shot - not too easy to execute against an incoming ball with a lot of pace. That "cutting" swing where the wrist somewhat releases through contact is also hard to time well enough to be really accurate. I think of that as sort of like throwing a tomahawk down toward the ground across the back of the ball. Only do-able for me if the incoming ball is rather slow-moving, but not much of a bread-and-butter slice.
I like to think of a fundamental slice as "above and through". The racquet sets at slightly above the ball and instead of thinking of swinging high-to-low, I try to reinforce the thought of swinging through the ball and still finishing high. Since I set the racquet above the ball, it needs to descend to contact and make backspin, but "through the ball" keeps me clear of too much of the tomahawk chop. So that's me.
The driving force of a strong slice is our body weight - the arm links the racquet to the top of the hefty torso and as soon as we drive forward, the racquet has to follow. If you want to get better drive on your stroke so that you can really cut the ball, pay attention to your footwork and your weight transfer. Get set onto your front foot and lean into your stroke shoulder first. When I really nail this, it feels like I initiate the forward stroke right after I lean into it and gravity starts to suck me toward the net. That "leaning into it" before the swing is what I think of as the "loading up" for a more forceful slice.
